Green Gazpacho
Serves: 4
  • 7 Persian cucumbers including the skin and seeds, cut into chunks
  • 1 ripe but firm avocado, pitted and peeled
  • 4 scallions, white and green parts chopped
  • 2 garlic cloves
  • 3 Tablespoons apple cider vinegar
  • 3-4 Tablespoons fresh lemon juice (from about 1 juicy lemon)
  • ¼ cup water (feel free to use more to thin the soup out further)
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • 2 teaspoons sea salt + more to taste
  • Garnish suggestions: chives, croutons, cooked crab or shrimp, drizzle of olive oil
  1. Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.
Recipe makes about 4 cups of soup.
Recipe by Pamela Salzman at